Kids

Zucchini Cornbread

Note:This recipe, created by Breeze Petty of Wyoming, won a national contest and was served at a White House lunch for kids. Her zucchini cornbread was served at the White House! (If you try this recipe, get a grownup's help because it requires using the oven.)

Prep time: 45 minutes

What you need:

½ cup unbleached all-purpose flour

1½ cups cornmeal

¼ cup sugar

1 teaspoon baking soda

½ teaspoon salt

1 cup plain nonfat yogurt

2 large eggs, beaten

1 cup shredded zucchini

Cooking spray

Equipment and supplies:

Measuring cups and spoons

Knife

Large bowl

Whisk

8" x 8" pan

Oven

What to do:

Preheat the oven to 400°F (204°C).

Spray the pan with cooking spray.

In a large bowl, whisk together the flour, cornmeal, sugar, baking soda, and salt.

Stir in the yogurt, eggs, and shredded zucchini. Be careful not to overmix — stir only until just blended.

Pour the batter into the prepared pan.

Bake for 20-25 minutes, until the center springs back when gently pressed.

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